PICO SAUCE RECIPES

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FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO ...



Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo ... image

Provided by Katie Lee Biegel

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 23

Canola or vegetable oil, for brushing on the griddle
16 white corn tortillas
1 tablespoon chile powder
1 teaspoon garlic salt 
Juice of 1 lime 
4 tablespoons olive oil 
1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets 
1 cup mayonnaise
2 tablespoons chopped fresh cilantro 
1 tablespoon honey 
2 canned chipotle chiles in adobo 
Juice of 1 lime 
Pinch kosher salt 
Shredded purple cabbage, for serving
Fresh cilantro, for serving
Pico de Gallo, recipe follows, for serving
2 ripe large tomatoes, finely diced
1 white onion, finely diced 
1/2 jalapeno, minced 
1/2 bunch fresh cilantro, leaves only, minced 
Juice of 1/2 lime 
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 

Steps:

  • For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
  • For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
  • For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
  • Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
  • To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
  • In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

SHRIMP WITH COCKTAIL SAUCE RECIPE | INA GARTEN | FOOD NET…



Shrimp with Cocktail Sauce Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories     appetizer

Total Time 13 minutes

Prep Time 10 minutes

Cook Time 3 minutes

Yield 6 servings

Number Of Ingredients 9

1 lemon
Kosher salt
2 pounds large shrimp in the shell (about 30)
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup (recommended: Heinz)
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Steps:

  • Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
  • For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

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